Refreshing and easy to make, this lemony tortellini salad takes full advantage of spring's tender baby spinach.
Refreshing and easy to make, this lemony tortellini salad takes full advantage of spring's tender baby spinach.
Cheese Tortellini Salad with Spinach
By:
Sheila SackettRecipe Information
Total Time:
30 minutesServings:
6Ingredients
Salad
- 1 1/2 pounds store-bought cheese-filled tortellini
- 3 ounces fresh baby spinach
- 1 pint cherry or grape tomatoes, halved (or red bell pepper, sliced into 1-inch juliennes)
- 1 cup scallions, sliced
- 2-3 tablespoons fresh chopped basil
Dressing
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 2 teaspoons fresh garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon cracked black pepper
Preparation
- For the dressing: In a large mixing bowl, whisk together all ingredients and set aside.
- For the pasta: In a medium pot, bring 5 quarts of salted water to a boil. Add the tortellini and cook until al dente, about 7-9 minutes. Drain and cool.
- Combine the sliced tomatoes, cooled tortellini, basil, and scallions. Pour over the dressing and let sit for 15 minutes, stirring often.
- Tear the spinach into the bowl and mix to combine.
Nutritional Information
481 calories, 22 g. fat, 25 mg. cholesterol, 471 mg. sodium, 62 g. carbohydrate, 5 g. fiber, 11 g. protein
